BEEF, CHICKEN, EGGS, AND FISH
This post is the first in a series that I’ve dubbed the “Better Than” series. Our American food chain is full of processed food, chemically treated produce, and factory farmed animal products. We can look around our society and see that this diet is not serving Americans well, but if such a view inspires change, where should one begin? For the inaugural post in this series, let’s turn our attention to animal products. Let’s demystify the terminology that the industry slaps on consumer packaging. I hope that by the end of this post, you will consider yourself to be an educated consumer, prepared to make “Better Than” meat choices. So here’s lesson one in the series: “Better Than” Meat Choices: Beef, Chicken, Fish, and Eggs.
DEMYSTIFYING LABELS
Whether you buy animal products from a supermarket or a local farmer, it’s helpful to understand the industry labels and lingo. There are a lot of meaningless phrases that are thrown onto packaging to capture the consumer’s attention. But truly, they may mean nothing in regards to the health or quality of the product. Let’s consider some of these labels one by one so that you can make educated “better than” meat choices.
“ALL NATURAL”
Whether seen on beef or chicken, this is a marketing terms that means nothing. There are no requirements for this label to appear on meat. No one checks the validity of this claim.
“NO ANTIBIOTICS” OR “RAISED WITHOUT ANTIBIOTICS”
Beef or chicken with this label refers to animals that were raised without antibiotics, except in the case of illness. Why should this even be a concern? In conventional factory farming, animals are often overcrowded in barns, pens, and cages. In such conditions, to prevent illness from spreading rapidly among the congested population, animals are given “preventative” antibiotics through their feed. 80% of the antibiotics used in the US are used on agriculture, with pigs and poultry consuming the most.
Just like in humans, antibiotics affect the health of the microbiome. So an animal given antibiotics has less good bacteria in the gut. This allows for bad bacteria to proliferate. Pigs, for instance, are often found to have e-coli in their small intestine at slaughter. The overuse of antibiotics also leads to antibiotic resistance, which is a current global health crisis. All around, an animal raised on antibiotics is less healthy than one raised without.
In the US and the European Union, there is a “waiting period” wherein an animal who has received an antibiotic must wait for slaughter until the antibiotic residue in its system is below a legal limit. In the US, this is enforced by random testing. Any meat over the legal limit, must not be sold to consumers. While this affords some protection, the system is not fool proof.
Unless this label also has a “USDA Product Verified” label, no one has checked the validity of this claim.
“NO STEROIDS” OR “NO ADDED HORMONES”
In the US, the FDA allows the use of steroids and hormones in beef, but not in poultry. So a “no steroids” or “no added hormones” label on chicken is kind of misleading. A chicken package with that label is in fact no different from a package without that label.
Beef with this label refers to animals that were NOT given growth hormones to rapidly increase growth before slaughter. Why should this even be a concern? In conventional factory farming, growth hormones are used on cattle to accelerate growth and thus shorten the time needed between birth and slaughter. Unlike antibiotics, there is a zero day withdrawal for the use of hormones, so there is no waiting period between the final use and slaughter.
Unless this label also has a “USDA Product Verified” label, no one has checked the validity of this claim.
“ORGANIC”
For beef to be labeled “organic,” the cattle must be under organic management for the last third of its life. Regarding poultry, that organic management must begin on day one. For both beef and poultry, feed must be 100% organic. Both animals must have access to the outside. If confined inside, there are rules for how long and in what conditions the animals must be held. To carry the “organic” label, beef cannot be treated with growth hormones.
“GRASS FED”
The “grass-fed” label applies to cattle. In 2016, the USDA withdrew its marketing claims regarding grass fed beef. Without the backing of congress (as with the organic program), it felt it did not have the authority to define marketing and label standards. So what does the USDA “grass-fed” label currently mean? Almost nothing. It means the livestock ate grass at some point during its life. But all livestock do…even the ones finished on a feed lot.
The “American Grass-fed Approved” label denotes livestock that have only ever been fed grass, forage, and mother’s milk. These livestock are never confined to a feed lot and are never treated with hormones or antibiotics. Unlike the USDA label, this one comes with industry standards.
“PASTURE RAISED”
Due to a high number of variables, the USDA has not developed a labeling policy for “pasture-raised” beef. You will often find this term used by small farms as a way to describe their livestock. Because this is not a regulated label, if you communicate with a farm labeling their beef as “pasture-raised,” ask how the beef is finished. “Pasture-raised” cattle might still be finished on grains or grain by-products. Also, ask about the use of antibiotics, hormones, and pesticides on feed, as this may vary.
“CAGE FREE”
“Cage free” is a term that’s found on poultry and egg packaging. It means that the hens are not kept in cages. However, the term does not guarantee access to outside time or fresh air. The hens are often kept indoors in overcrowded conditions.
Why does this matter? Eggs produced in crowded conditions are more likely to contain salmonella. 98% more likely. Eggs that are considered free range (see below) also have a healthier profile than cage free eggs.
“FREE RANGE”
“Free range” is another term that’s found on egg packaging. It means that the hens aren’t kept in cages AND they have access to outdoor time. However, they can still be raised in crowded conditions. Their outdoor area may be very small. In fact, the outdoor area must be offered. That does not guarantee that the birds are using it. If you can find a “free range” label combined with a “Certified humane” label, you’ll know that the hens are mostly kept outside with a spacious run.
Per Dr. Axe, free range eggs contain 1/3 less cholesterol, 1/4 less saturated fat, 2/3 more vitamin A, 2 times more omega 3, 3 times more vitamin E, and 7 times more beta-carotene than even cage free eggs. All around, they have a healthier profile.
“WILD CAUGHT”
“Wild caught” refers to fish that are caught in streams, rivers, and oceans. Why does this matter? Farmed fish are often raised in crowded conditions that promote disease. Antibiotics are sprayed over the fish regularly to “keep them healthy.” In addition, farmed fish are often injected with food dye as the filets are packaged. Farmed fish have a less diverse (though fortified) diet, so they are pumped full of dye to make them as appealing as their naturally colorful wild caught siblings.
TAKE AWAY
The highest quality animal products you can access will come from a local, family farm. If you haven’t yet found a farm near you, try searching here. All the labels discussed above become important if you need to shop for meat products at the supermarket. Watch out for the “tricky” labels that really hold no meaning. You might pay more for them, but receive no benefit in your product. If you are trying to clean up your diet and move to “better than” meat choices along the spectrum, it’s okay to go slow. Your budget doesn’t have to stretch from conventional beef all the way to pasture-raised in one jump. Take incremental steps. Make strategic “better than” meat choices as an informed consumer, and be proud of the steps you take toward a better you.
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